Chicken Fried Steak
 
 
From Cook’s Illustrated
Author:
Recipe type: Main Dish, Chicken
Ingredients
  • 3 cups unbleached all purpose flour
  • ⅛ teaspoon cayenne pepper
  • 1 large egg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 6 cube steaks, pounded to ⅓ inch thickness
  • cooking oil for frying (Jane note: I used canola oil)
Instructions
  1. Getting the initial oil temperature to 375 degrees is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is also fine. If your Dutch oven measures 11 inches across (as ours does), you will need to fry the steaks in two batches.
  2. For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam).
  3. Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Dip steaks into the flour, both sides, shaking off excess. Using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack.
  4. Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200 degrees. (Jane note: I DID set up this wire rack in the oven, however. I wouldn’t skip this step! You will be cooking the steaks in batches and you want the ones that are already cooked to say hot and crispy throughout the process.) Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375 degrees. Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees). Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks.
Notes
Jane note: I just set a small wire rack over a dinner plate. Simple and easy.

Jane note: the steaks were pretty large, so I believe I had to cook in three batches.
Recipe by This Week for Dinner at https://thisweekfordinner.com/chicken-fried-steak/